Systems, articles and methods related to providing customized cooking instruction

ABSTRACT

Systems, methods, and articles to provide customized cooking instructions to users via a communications device. The user is provided with audio/visual prompts depicting one or more ending characteristics of a food product, such as texture or doneness. The user provides a selection of the one or more ending characteristics according to the user&#39;s preferences. A processor-based device determines one or more output food preparation parameters based on the user&#39;s selection of the one or more ending characteristics for the food product. The one or more determined output food preparation parameters are provided to a communication device of the user so that the user may cook the food product according to the output food preparation parameters.

CROSS REFERENCE TO RELATED APPLICATION

This application claims priority to U.S. Provisional Patent ApplicationNo. 62/021,530 entitled “Systems, Articles And Methods Related ToProviding Customized Cooking Instruction” and filed on Jul. 7, 2014, thecontents of which is hereby incorporated by reference herein in itsentirety for all purposes.

BACKGROUND

1. Technical Field

The present disclosure generally relates to food preparation, and inparticular relates to providing food preparation instruction viacomputing devices.

2. Description of the Related Art

Cooking is the art of preparing food for consumption with the use ofheat. There are numerous methods of cooking, most of which have beenknown for many years. These methods include baking, roasting, frying,grilling, barbecuing, smoking, boiling, steaming and braising, to name afew. Various methods use differing levels of heat and moisture and varyin cooking time. The particular method chosen normally affects theresult because some foods are more appropriate to some methods thanothers.

Cooking recipes are a set of instructions that describes how to prepareor make a food product. Recipes may generally include variousinformation about a food product such as the required ingredients toprepare the food product along with the quantities and proportions ofeach of the ingredients, the necessary equipment, an ordered list ofsteps and techniques, one or more cooking times, one or more cookingtemperatures, etc.

When cooking some food products, such as eggs and meat, variations inthe cooking time and cooking temperature can have significant effects onthe resulting texture and taste. As people's tastes vary, differentpeople have diverse preferences regarding the texture, taste, or otherproperties of cooked food products. Often it is difficult for a personcooking a food product to know precisely how to cook the food product toachieve a desired result, such as a desired texture, consistency, ordoneness, for the food product.

BRIEF SUMMARY

A method of operation in a processor-based food preparation guidancesystem may be summarized as including receiving, via a communicationsdevice, a request for preparation guidance for a food product; inresponse to the received request, causing at least one of a first set ofat least two graphical prompts to be displayed by the communicationsdevice, each of the graphical prompts in the first set of at least twographical prompts depicting a respective gradation of at least one firstcharacteristic of the food product, the respective gradations beingdifferent from one another; receiving, via the communications device, aselection of one of the gradations of the at least one firstcharacteristic of the food product; and determining at least one foodpreparation parameter for the food product based at least in part on thereceived selection of one of the gradations of the at least one firstcharacteristic of the food product.

The method may further include causing the at least one food preparationparameter to be displayed by the communications device. Receiving aselection of one of the gradations of the at least one firstcharacteristic of the food product may include receiving, via acommunications device, a selection of one of the gradations by aprocessor-based food preparation guidance system over a data network,and determining at least one food preparation parameter may includedetermining at least one food preparation parameter by the foodpreparation guidance system, and wherein causing the at least one foodpreparation parameter to be displayed by the communications device mayinclude sending, by the food preparation guidance system, datacomprising the at least one food preparation parameter to thecommunications device over the data network. Causing at least one of afirst set of at least two graphical prompts to be displayed by thecommunications device may include causing at least one of a first set ofat least two graphical prompts to be displayed by the communicationsdevice, each of the graphical prompts in the first set of at least twographical prompts depicting respective different textures,consistencies, or doneness for the food product. Receiving a selectionof one of the gradations of the at least one first characteristic of thefood product may include receiving, via a communications device, aselection of one of the gradations by a processor-based food preparationguidance system over a data network, and determining at least one foodpreparation parameter may include determining at least one foodpreparation parameter by the food preparation guidance system. Causingat least one of a first set of at least two graphical prompts to bedisplayed by the communications device may include causing at least oneof a first set of images or videos to be displayed by the communicationsdevice.

The method may further include in response to receiving a selection ofone of the gradations of the at least one first characteristic of thefood product, causing at least one of a second set of at least twographical prompts to be displayed by the communications device, each ofthe graphical prompts in the second set of at least two graphicalprompts depicting a different gradation of at least one secondcharacteristic of the food product; and receiving, via thecommunications device, a selection of one of the gradations of the atleast one second characteristic of the food product; wherein determiningat least one food preparation parameter for the food product may includedetermining at least one food preparation parameter for the food productbased at least in part on the received selection of one of thegradations of the at least one second characteristic of the foodproduct.

Causing at least one of a second set of at least two graphical promptsto be displayed by the communications device may include causing atleast one of a second set of at least two graphical prompts to bedisplayed by the communications device based at least in part on thereceived selection of one of the gradations of the at least one firstcharacteristic of the food product. Determining at least one foodpreparation parameter for the food product may include determine atleast one of a cooking temperature or a cooking time for the foodproduct.

Receiving a request for preparation guidance for a food product mayinclude receiving a request for preparation guidance for an egg, the egghaving a white portion and a yolk portion, and wherein causing at leastone of a first set of at least two graphical prompts to be displayed bythe communications device may include causing at least one of a firstset of images or videos to be displayed by the communications device,each of the images or videos in the first set of images or videosdepicting a respective different texture, consistency, or doneness ofone of the white portion and the yolk portion, and wherein receiving aselection of one of the gradations of the at least one firstcharacteristic of the food product may include receiving a selection ofone of the images or videos in the first set of images or videos mayfurther include in response to receiving a selection of one of theimages or videos in the first set of images or videos, causing at leastone of a second set of images or videos to be displayed by thecommunications device, each of the images or videos in the second set ofimages or videos depicting a different texture of the other of the whiteportion and the yolk portion; and receiving, via the communicationsdevice, a selection of one of the images or videos in the second set ofimages or videos; wherein determining at least one food preparationparameter for the food product may include determining at least one foodpreparation parameter for the egg based at least in part on the receivedselection of one of the images or videos in the first set of images orvideos and based at least in part on the received selection of one ofthe images or videos in the second set of images or videos. Determiningat least one food preparation parameter may include determining at leastone of a cooking time or a cooking temperature for the egg. Causing atleast one of a second set of images or videos to be displayed by thecommunications device may include causing at least one of a second setof images or videos to be displayed by the communications device basedat least in part on the received selection of one of the images orvideos in the first set of images or videos.

The method may further include subsequent to determining at least onefood preparation parameter for the food product, causing at least onesupplemental prompt to be displayed by the communications device;receiving, via the communications device, a response to the at least onesupplemental prompt; and determining at least one food preparationparameter for the food product based at least in part on the receivedresponse to the supplemental prompt. Causing at least one supplementalprompt to be displayed by the communications device may include causingat least one supplemental prompt to be displayed by the communicationsdevice, the at least one supplemental prompt relating to at least one ofa physical characteristic of the food product, an environmentalcondition, or a food preparation condition. Causing at least onesupplemental prompt to be displayed by the communications device mayinclude causing at least one supplemental prompt to be displayed by thecommunications device, the at least one supplemental prompt relating toat least one of a size of the food product, a shape of the food product,a class of the food product, a temperature of the food product, analtitude, a geographic location or a cooking method. Determining atleast one food preparation parameter for the food product may includedetermining a time and a duration for cooking the food product in awater bath. Causing at least one of a first set of at least twographical prompts to be displayed by the communications device mayinclude causing at least one of a first set of images or images orvideos to be displayed by the communications device.

A processor-based food preparation guidance system may be summarized asincluding at least one processor; and at least one nontransitoryprocessor-readable medium, communicatively coupled to the at least oneprocessor and which stores at least one of processor-executableinstructions or data, wherein in use the at least one processor:receives a request for preparation guidance for a food product; inresponse to the received request, causes at least one of a first set ofat least two graphical prompts to be displayed by a display of acommunications device, each of the graphical prompts in the first set ofat least two graphical prompts depicting a respective gradation of atleast one first characteristic of the food product, the respectivegradations being different from one another; receives a selection of oneof the gradations of the at least one first characteristic of the foodproduct; and determines at least one food preparation parameter for thefood product based at least in part on the received selection of one ofthe gradations of the at least one first characteristic of the foodproduct. The at least one processor may cause the at least one foodpreparation parameter to be displayed by the display of thecommunications device.

The at least one processor may receive, via the communications device, aselection of one of the gradations over a data network; and may senddata comprising the at least one food preparation parameter to thecommunications device over the data network. Each of the graphicalprompts in the first set of at least two graphical prompts may depictrespective different textures, consistencies, or doneness for the foodproduct. The at least one processor may receive a selection of one ofthe gradations from the communications device over a data network. Theat least one processor may cause at least one of a first set of videosto be displayed by the communications device. The at least one processormay cause at least one of a second set of at least two graphical promptsto be displayed by the display of the communications device in responseto the received selection of one of the gradations of the at least onefirst characteristic of the food product, each of the graphical promptsin the second set of at least two graphical prompts depicts a respectivedifferent gradation of at least one second characteristic of the foodproduct; may receive a selection of one of the gradations of the atleast one second characteristic of the food product; and may determineat least one food preparation parameter for the food product based atleast in part on the received selection of one of the gradations of theat least one second characteristic of the food product. The at least oneprocessor may causes at least one of a second set of at least twographical prompts to be displayed by the communications device based atleast in part on the received selection of one of the gradations of theat least one first characteristic of the food product. The at least oneprocessor may determine at least one of a cooking temperature or acooking time for the food product.

The at least one processor may receive a request for preparationguidance for an egg, the egg having a white portion and a yolk portion;may cause at least one of a first set of videos to be displayed by thedisplay of the communications device, each of the videos in the firstset of videos depicts a respective different texture, consistency, ordoneness of one of the white portion and the yolk portion; may receive aselection of one of the videos in the first set of videos; may cause atleast one of a second set of videos to be displayed by thecommunications device in response to the received selection of one ofthe videos in the first set of videos, each of the videos in the secondset of videos depicts a respective different texture, consistency, ordoneness of the other of the white portion and the yolk portion; mayreceive a selection of one of the videos in the second set of videos;and may determine at least one food preparation parameter for the eggbased at least in part on the received selection of one of the videos inthe first set of videos and based at least in part on the receivedselection of one of the videos in the second set of videos.

The at least one processor may determine at least one of a cooking timeor a cooking temperature for the egg. The at least one processor maycause at least one of a second set of videos to be displayed by thedisplay of the communications device based at least in part on thereceived selection of one of the videos in the first set of videos. Theat least one processor may cause at least one supplemental prompt to bedisplayed by the display of the communications device; may receive aresponse to the at least one supplemental prompt; and may determine atleast one food preparation parameter for the food product based at leastin part on the received response to the supplemental prompt. The atleast one supplemental prompt may relate to at least one of a physicalcharacteristic of the food product, an environmental condition, or afood preparation condition. The at least one supplemental prompt mayrelate to at least one of a size of the food product, a shape of thefood product, a class of the food product, a temperature of the foodproduct, an altitude, a geographic location, or a cooking method. The atleast one processor may determine a time and a duration for cooking thefood product in a water bath. The at least one processor may cause atleast one of a first set of images or videos to be displayed by thecommunications device.

A method of operation in a processor-based food preparation guidancesystem may be summarized as including receiving, at the food preparationguidance system via a communications device over a data network, aselection of a gradation of at least one first characteristic of a foodproduct, the selection based at least in part on a prompt output by adisplay of the communications device, wherein the prompt visuallydepicts the at least one first characteristic of the food product;identifying at least one food preparation parameter for the food productbased at least in part on the received selection of the gradation of theat least one first characteristic of the food product; and sending theat least one food preparation parameter to the communications deviceover the data network.

Identifying at least one food preparation parameter for the food productmay include identifying at least one food preparation parameter for thefood product utilizing at least one of: a simulation, a model, a lookuptable, or an analytical or numerically solvable equation.

A processor-based food preparation guidance system may be summarized asincluding at least one processor; and at least one nontransitoryprocessor-readable medium, communicatively coupled to the at least oneprocessor and which stores at least one of processor-executableinstructions or data, wherein in use the at least one processor:receives, via a communications device over a data network, a selectionof a gradation of at least one first characteristic of a food product,the selection based at least in part on a prompt output by thecommunications device, wherein the prompt visually or audibly depictsthe at least one first characteristic of the food product; identifies atleast one food preparation parameter for the food product based at leastin part on the received selection of the gradation of the at least onefirst characteristic of the food product; and sends the at least onefood preparation parameter to the communications device over the datanetwork.

A method of operation in a processor-based communications device may besummarized as including displaying at least one of a first set of atleast two graphical prompts by a display of the communications device,each of the graphical prompts in the first set of at least two graphicalprompts depicting a respective gradation of at least one firstcharacteristic of a food product, the respective gradations beingdifferent from one another; receiving, via the communications device, aselection of one of the gradations of the at least one firstcharacteristic of the food product; sending data indicative of thereceived selection of one of the gradations to a processor-based foodpreparation guidance system over a data network; receiving an outputfood preparation parameter from the food preparation guidance systemover the data network; and displaying the received output parameter bythe display of the communications device.

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS

In the drawings, identical reference numbers identify similar elementsor acts. The sizes and relative positions of elements in the drawingsare not necessarily drawn to scale. For example, the shapes of variouselements and angles are not drawn to scale, and some of these elementsare arbitrarily enlarged and positioned to improve drawing legibility.Further, the particular shapes of the elements as drawn, are notintended to convey any information regarding the actual shape of theparticular elements, and have been solely selected for ease ofrecognition in the drawings.

FIG. 1 is a schematic view of an environment in which a food preparationguidance system may be implemented, according to at least oneillustrated embodiment.

FIG. 2 is a functional block diagram of portions of the food preparationguidance system of FIG. 1, according to at least one illustratedembodiment.

FIG. 3 is a flow diagram showing a method of operation of aprocessor-based device in a food preparation guidance system, accordingto at least one illustrated embodiment.

FIGS. 4A-4I are screen prints of a plurality of screens or windows of agraphical user interface (GUI) provided by a processor-based device foruse in the food preparation guidance system of FIG. 1, according to atleast one illustrated embodiment.

DETAILED DESCRIPTION

In the following description, certain specific details are set forth inorder to provide a thorough understanding of various disclosedembodiments. However, one skilled in the relevant art will recognizethat embodiments may be practiced without one or more of these specificdetails, or with other methods, components, materials, etc. In otherinstances, well-known structures associated with communications devices(e.g., smartphones, personal computers, tablet computers, personaldigital assistants), server computers, and/or communications networkshave not been shown or described in detail to avoid unnecessarilyobscuring descriptions of the embodiments.

Unless the context requires otherwise, throughout the specification andclaims that follow, the word “comprise” and variations thereof, such as,“comprises” and “comprising” are to be construed in an open, inclusivesense, that is as “including, but not limited to.”

Reference throughout this specification to “one embodiment” or “anembodiment” means that a particular feature, structure or characteristicdescribed in connection with the embodiment is included in at least oneembodiment. Thus, the appearances of the phrases “in one embodiment” or“in an embodiment” in various places throughout this specification arenot necessarily all referring to the same embodiment. Furthermore, theparticular features, structures, or characteristics may be combined inany suitable manner in one or more embodiments.

As used in this specification and the appended claims, the singularforms “a,” “an,” and “the” include plural referents unless the contentclearly dictates otherwise. It should also be noted that the term “or”is generally employed in its broadest sense, that is, as meaning“and/or” unless the content clearly dictates otherwise.

The headings and Abstract of the Disclosure provided herein are forconvenience only and do not interpret the scope or meaning of theembodiments.

FIG. 1 shows a networked environment 100 for use in providing customizedfood preparation instruction or guidance to users, according to at leastone illustrated embodiment. As illustrated in FIG. 1, a user or customeruses a client computing device 102A or 102B (generally, client computingdevices 102) to experience (e.g., view, listen) one or moreaudio/image/video (“media”) depictions 104 of a prepared food product.The one or more media depictions may present audio or visual depictionsof the prepared food product at various gradations or variants of anending characteristic, such as texture, consistency or doneness. Themedia depictions allow the user to simply select a preferred gradationfor one or more characteristics of a cooked food product, such as thetexture or consistency of an egg yolk, the texture or consistency of anegg white, or the texture or consistency of a steak based on visualimage or pictorial representations of the food product at a variety ofdifferent gradations. The user may utilize the client computing device102 to send one or more input parameters 106 such as ending preferencesor starting conditions to a food preparation guidance (FPG) system 108via one or more communications channels, for instance communicationsnetworks 110 (e.g., LAN, WAN, Internet, Worldwide Web, cellularnetwork). In response, the FPG system 108 sends output food preparationparameters or output cooking parameters 112 (e.g., time, temperature,pressure, speed, etc.) to the client computing device 102 overcommunications networks 110. The user may the view the output cookingparameters 112 on a display of the computing device 102 and subsequentlyprepare the food product using a cooking device (e.g., oven, water bath,etc.) according to the received food preparation parameters. Optionally,the FPG system 108 or client computing device 102 may send signalsdirectly to one or more appliances (e.g., sous vide cooker, oven) toautonomously control the appliance. Although the term “cooking” is usedherein, it should be appreciated that the present implementations mayalso be applied to food preparation that does not necessarily requireheat, such as preparing a puree, ice cream, smoothie, dough, or otherfood products.

The computing devices 102 may take any of a large variety of forms. Forexample, the computing devices 102 may take the form of wired orwireless communications devices, for instance smartphones, tabletcomputers, personal digital assistants, desktop computers, netbooks, andlaptop computers. Optionally, the computing devices 102 include at leastone image capture device, for instance a camera with suitable opticsand, optionally a flash or illumination source. The computing devices102 also typically include one or more transmitters, receivers, andtransceivers, collectively denominated herein as radios, which providewireless communications from the computing devices. The radios maycommunicative at any of a variety of frequencies and employing any of avariety of communications protocols, for instance frequencies andprotocols used for cellular communications (e.g., CDMA, TDMA, Edge, G3,G4, LTE, GSM) or wireless local area networks (e.g., WIFI®, IEEE 802.11,WiMAX, IEEE 802.16, VoIP), or wireless peer-to-peer communications(e.g., Bluetooth®). The computing devices 102 may also include one ormore wired communication interfaces that utilize parallel cables, serialcables, or wireless channels capable of high speed communications, forinstance, via one or more of FireWire®, Universal Serial Bus® (USB),Thunderbolt®, or Gigabyte Ethernet®.

The FPG system 108 may take the form of one or more server computersystems 108A with associated nontransitory processor-readable storagemedia or data store 108B. While illustrated as a single server computersystem 108A and associated nontransitory storage media 108B, manyimplementations may employ two or more server computer system 108Aand/or nontransitory associated processor- or computer-readable storagemedia 108B. In some implementations or instances, the nontransitoryprocessor- or computer-readable media 108B may include a database orother data structure which stores one or more of: image data, videodata, audio data, cooking simulation models, lookup tables, foodpreparation algorithms, customer identifiers, customer accountidentifiers, customer identity information, financial accountinformation (e.g., credit and/or debit account numbers, expirationdates, security codes), and/or other data or statistics.

While generally described below in terms of a user interface generatedvia instructions executing on a computing device, in someimplementations the FPG system 108 may serve as a user portal that mayoperate, for example, as a Web server, serving HTML pages or providingWeb services which function as the user interface. Thus, in someimplementations, the FPG system 108 serves as a user portal, providing auser interface, for instance a Web based interface, which allows usersaccess functionality disclosed herein via various processor-basedcomputing devices 102.

A user interface displayed on the display of the computing devices 102may include various pull-down menus, tabs, user selectable icons, inputfields, scroll bars, images, videos, audio, and dialog boxes, as well asother user interface components. The user interface may allow a user orcustomer to create a user or customer account using the computing device102. The user or customer may enter their full name, screen name ornickname, address, and/or date of birth. The user or customer mayoptionally enter financial account information, for instance an accountnumber, expiration date, and validation or security code associated witha charge or debit account. This allows automated charging or debiting onpurchase of items, goods or services by the user or customer.

The various systems, subsystems, and/or processor-based devices arecapable of communications, for example via the one or more networks 110which may be, for instance, packet switched communications networks,such as the Internet, Worldwide Web portion of the Internet, extranets,intranets, and/or various other types of telecommunications networkssuch as cellular phone and data networks, and plain old telephone system(POTS) networks. The type of communications infrastructure should not beconsidered limiting. The communications networks 110 may take any of alarge variety of forms, and may include modems (e.g., DSL modem, cablemodem), routers, network switches, and/or bridges, etc.

While often illustrated as a single nontransitory processor-readablestorage medium, in many implementations each of the various illustratednontransitory computer- or processor-readable storage media mayconstitute a plurality of nontransitory storage media. The plurality ofnontransitory storage media may be commonly located at a commonlocation, or distributed at a variety of remote locations. Database(s)may be stored separately from one another on separate computer- orprocessor-readable storage medium or may be stored on the same computer-or processor-readable storage medium as one another. Various computer-or processor-readable storage medium may be co-located with thecorresponding computer systems, for example, in the same room, buildingor facility. Alternatively, various computer- or processor-readablestorage medium may be located remotely from the corresponding computersystems (e.g., server computer systems) for example, in a differentfacility, city, state or country. Electronic or digital information,files or records or other collections of information may be stored atspecific locations in non-transitory computer- or processor-readablemedia, thus are logically addressable portions of such media, which mayor may not be contiguous.

While FIG. 1 illustrates a representative networked environment 100,typical networked environments may include many additional computersystems and entities. The concepts taught herein may be employed in asimilar fashion with more populated networked environments than thatillustrated in FIG. 1. For example, there are likely hundreds, if notthousands or even millions of users or customers and computing devices102. There may be more than one FPG system 108, for example located indifferent countries or regions within a country. Further, some or all ofthe FPG system 108 may be implemented within the computing devices 102themselves.

FIG. 2 and the following discussion provide a brief, general descriptionof the components forming an exemplary networked environment 100including the FPG system 108 and computing devices 102 (only one shown)in which the various illustrated embodiments can be implemented. Thenetworked environment 100 may, for example, implement the variousfunctions and operations discussed immediately above in reference toFIG. 1. Although not required, some portion of the embodiments will bedescribed in the general context of computer-executable instructions orlogic, such as program application modules, objects, or macros beingexecuted by a computer. Those skilled in the relevant art willappreciate that the illustrated embodiments as well as other embodimentscan be practiced with other computer system or processor-based deviceconfigurations, including handheld devices for instance Web enabledcellular phones or PDAs, multiprocessor systems, microprocessor-based orprogrammable consumer electronics, personal computers (“PCs”), networkPCs, minicomputers, mainframe computers, and the like. The embodimentscan be practiced in distributed computing environments where tasks ormodules are performed by remote processing devices, which are linkedthrough a communications network. In a distributed computingenvironment, program modules may be located in both local and remotememory storage devices.

The FPG system 108 may take the form of a conventional PC, server, orother computing system executing logic or other machine executableinstructions. The FPG system 108 includes one or more processors 206, asystem memory 208 and a system bus 210 that couples various systemcomponents including the system memory 208 to the processor 206. The FPGsystem 108 will at times be referred to in the singular herein, but thisis not intended to limit the embodiments to a single system, since incertain embodiments, there will be more than one FPG system 108 or othernetworked computing device involved. Non-limiting examples ofcommercially available systems include, but are not limited to, an 80×86or Pentium series microprocessor from Intel Corporation, U.S.A., aPowerPC microprocessor from IBM, a Sparc microprocessor from SunMicrosystems, Inc., a PA-RISC series microprocessor from Hewlett-PackardCompany, or a 68xxx series microprocessor from Motorola Corporation.

The processor 206 may be any logic processing unit, such as one or morecentral processing units (CPUs), microprocessors, digital signalprocessors (DSPs), application-specific integrated circuits (ASICs),field programmable gate arrays (FPGAs), etc. Unless described otherwise,the construction and operation of the various blocks shown in FIG. 2 areof conventional design. As a result, such blocks need not be describedin further detail herein, as they will be understood by those skilled inthe relevant art.

The system bus 210 can employ any known bus structures or architectures,including a memory bus with memory controller, a peripheral bus, and alocal bus. The system memory 208 includes read-only memory (“ROM”) 212and random access memory (“RAM”) 214. A basic input/output system(“BIOS”) 216, which may be incorporated into at least a portion of theROM 212, contains basic routines that help transfer information betweenelements within the FPG system 108, such as during start-up. Someembodiments may employ separate buses for data, instructions and power.

The FPG system 108 also may include a hard disk drive 218 for readingfrom and writing to a hard disk 220, and an optical disk drive 222 and amagnetic disk drive 224 for reading from and writing to removableoptical disks 226 and magnetic disks 228, respectively. The optical disk226 can be a CD or a DVD, while the magnetic disk 228 can be a magneticfloppy disk or diskette. The hard disk drive 218, optical disk drive 222and magnetic disk drive 224 communicate with the processor 206 via thesystem bus 210. The hard disk drive 218, optical disk drive 222 andmagnetic disk drive 224 may include interfaces or controllers (notshown) coupled between such drives and the system bus 210, as is knownby those skilled in the relevant art. The drives 218, 222, 224, andtheir associated computer-readable media 220, 226, 228, respectively,provide nonvolatile storage of computer-readable instructions, datastructures, program modules and other data for the FPG system 108. Thoseskilled in the relevant art will appreciate that other types ofcomputer-readable media may be employed to store data accessible by acomputer, such as magnetic cassettes, flash memory cards, Bernoullicartridges, RAMs, ROMs, smart cards, etc.

Program modules can be stored in the system memory 208, such as anoperating system 230, one or more application programs 232, otherprograms or modules 234, and program data 238.

The application program(s) 232 may include logic capable of providingcustomized food preparation guidance or instructions to a user via theuser computing device 102. For example, where the user or customerselects one or more starting conditions and/or ending preferences, theFPG system 108 determine one or more output food preparation parametersbased on the starting conditions or ending preferences. For example, theone or more starting conditions may relate to food type, food size, foodweight, starting temperature, altitude, geographic location, or thelike. Ending preferences may include temperature, texture, “doneness,”taste, or the like. One or more geolocation devices, for example aGlobal Positioning System (GPS) receiver and one or more positionsensing devices (e.g., one or more microelectromechanical systems or“MEMS” accelerometers, gyroscopes, etc.) that are not shown in FIG. 2may be communicably coupled to the processor 282 to provide additionalfunctionality such as geolocation data and three-dimensional positiondata to the processor 282. For example, in some regions or countries,terms may have different meanings (e.g., the meaning of “medium rare”may vary across geographic locations). The processor may receivegeographic location information automatically (e.g., via GPS) ormanually (e.g., via user input) and account for differences interminology due to geographic location.

The output food preparation parameters may include cooking time, cookingtemperature, cooking pressure, mixing speed, or other food preparationparameters. The application program(s) 232 may, for example, be storedwithin the system memory 208 as one or more sets of logic or one or moresets of machine executable instructions.

The system memory 208 may include communications programs 240 thatpermit the FPG system 108 to access and exchange data with othernetworked systems or components, such as other computing devices 102, anexternal computer system, or the like.

While shown in FIG. 2 as being stored in the system memory 208, theoperating system 230, application programs 232, other programs/modules234, program data 238 and communications 240 can be stored on the harddisk 220 of the hard disk drive 218, the optical disk 226 of the opticaldisk drive 222 and/or the magnetic disk 228 of the magnetic disk drive224.

Authorized personnel can enter commands (e.g., system maintenance,upgrades, etc.) and information (e.g., cooking simulation parameters,equations, models, etc.) into the FPG system 108 using one or morecommunicably coupled input devices such as a touch screen or keyboard242, a pointing device such as a mouse 244, and/or a push button (notshown). Other input devices can include a microphone, joystick, gamepad, tablet, scanner, biometric scanning device, etc. These and otherinput devices are connected to the processing unit 206 through aninterface 246 such as a universal serial bus (“USB”) interface thatcouples to the system bus 210, although other interfaces such as aparallel port, a game port or a wireless interface or a serial port maybe used. A monitor 248 or other display device is coupled to the systembus 210 via a video interface 250, such as a video adapter. In at leastsome instances, the input devices may be located proximate the FPGsystem 108, for example when the system is installed at the systemuser's premises. In other instances, the input devices may be locatedremote from the FPG system 108, for example when the system is installedon the premises of a service provider.

In some implementations, the FPG system 108 operates in an environment100 (FIG. 1) using one or more of the logical connections to optionallycommunicate with one or more remote computers, servers and/or otherdevices via one or more communications channels, for example, one ormore networks 110. These logical connections may facilitate any knownmethod of permitting computers to communicate, such as through one ormore LANs and/or WANs. Such networking environments are well known inwired and wireless enterprise-wide computer networks, intranets,extranets, and the Internet.

In some implementations, a network port or interface 256,communicatively linked to the system bus 210, may be used forestablishing and maintaining communications over the communicationsnetwork 110. Further, a data store interface 252, which iscommunicatively linked to the system bus 210, may be used forestablishing communications with the nontransitory processor-readablestorage medium or data store 108B, which may a part of the FPG system108 or at least in operative communication therewith. For example, thedata store 108B may include a repository for storing informationregarding cooking simulation parameters, cooking simulation models,media files depicting ending gradations or preferences for food products(e.g., images or videos depicting texture and/or consistency of an eggyolk, textures and/or consistency of an egg white, images depictingexterior of a steak, images depicting an interior of a steak), end useraccount information (e.g., user cooking devices and parameters therefor,user preferences, etc.), end user computing device information, systemuser specific information relevant to providing one or more customizedfood preparation instructions to the end user, or combinations thereof.In some embodiments, the database interface 252 may communicate with thedata store 108B via the networks 110.

In the networked environment 100 (FIG. 1), program modules, applicationprograms, or data, or portions thereof, can be stored in another servercomputing system (not shown). Those skilled in the relevant art willrecognize that the network connections shown in FIG. 2 are only someexamples of ways of establishing communications between computers, andother connections may be used, including wirelessly. In someembodiments, program modules, application programs, or data, or portionsthereof, can even be stored in other computer systems or other devices(not shown).

For convenience, the processor 206, system memory 208, network port 256and interfaces 246, 252 are illustrated as communicatively coupled toeach other via the system bus 210, thereby providing connectivitybetween the above-described components. In alternative embodiments, theabove-described components may be communicatively coupled in a differentmanner than illustrated in FIG. 2. For example, one or more of theabove-described components may be directly coupled to other components,or may be coupled to each other, via intermediary components (notshown). In some embodiments, system bus 210 is omitted and thecomponents are coupled directly to each other using suitableconnections.

The computing device 102 can include any device, system or combinationof systems and devices having at least wired or wireless communicationscapabilities. In most instances, the computing device 102 includesadditional devices, systems, or combinations of systems and devicescapable of providing graphical data display capabilities. Examples ofsuch computing devices 102 can include without limitation, cellulartelephones, smart phones, tablet computers, desktop computers, laptopcomputers, ultraportable or netbook computers, personal digitalassistants, handheld devices, and the like.

The computing device 102 may include one or more processors 282 andnontransitory computer- or processor-readable media, for instance one ormore nonvolatile memories such as read only memory (ROM) or FLASH memory284 and/or one or more volatile memories such as random access memory(RAM) 286.

The computing device 102 may include one or more transceivers or radios288 and associated antennas 290. For example, the computing device 102may include one or more cellular transceivers or radios, one or moreWIFI® transceivers or radios, and one or more BLUETOOTH® transceivers orradios, along with associated antennas. The computing device 102 mayfurther include one or more wired interfaces (not shown) that utilizeparallel cables, serial cables, or wireless channels capable of highspeed communications, for instance, via one or more of FireWire®,Universal Serial Bus® (USB), Thunderbolt®, or Gigabyte Ethernet®, forexample.

The computing device 102 may include a user input/output subsystem, forexample including a touchscreen or touch sensitive display device 292Aand one or more speakers 292B. The touchscreen or touch sensitivedisplay device 292A can include any type of touchscreen including, butnot limited to, a resistive touchscreen or a capacitive touchscreen. Thetouchscreen or touch sensitive display device 292A may present agraphical user interface, for example in the form of a number ofdistinct screens or windows, which include prompts and/or fields forselection. The touchscreen or touch sensitive display device 292A maypresent or display individual icons and controls, for example virtualbuttons or slider controls and virtual keyboard or key pads which areused to communicate instructions, commands, and/or data. While notillustrated, the user interface may additionally or alternativelyinclude one or more additional input or output devices, for example analphanumeric keypad, a QWERTY keyboard, a joystick, scroll wheel,touchpad or similar physical or virtual input device.

The computing device 102 may include one or more image capture devices294, for example, cameras with suitable lenses, and optionally one ormore flash or lights for illuminating a field of view to capture images.The camera(s) 294 may capture still digital images or moving or videodigital images. Image information may be stored as files via the flashmemory 284.

Some or all of the components within the computing device 102 may becommunicably coupled using at least one bus 296 or similar structureadapted to transferring, transporting, or conveying data between thedevices, systems, or components used within the computing device 102.The bus 296 can include one or more serial communications links or aparallel communications link such as an 8-bit, 16-bit, 32-bit, or 64-bitdata bus. In some embodiments, a redundant bus (not shown) may bepresent to provide failover capability in the event of a failure ordisruption of the primary bus 296.

The processor(s) 282 may include any type of processor (e.g., ARMCortext-A8, ARM Cortext-A9, Snapdragon 600, Snapdragon 800, NVidia Tegra4, NVidia Tegra 4i, Intel Atom Z2580, Samsung Exynos 5 Octa, Apple A7,Motorola X8) adapted to execute one or more machine executableinstruction sets, for example a conventional microprocessor, a reducedinstruction set computer (RISC) based processor, an application specificintegrated circuit (ASIC), digital signal processor (DSP), or similar.Within the processor(s) 282, a non-volatile memory may store all or aportion of a basic input/output system (BIOS), boot sequence, firmware,startup routine, and communications device operating system (e.g., iOS®,Android®, Windows® Phone, Windows® 8, and similar) executed by theprocessor 282 upon initial application of power. The processor(s) 282may also execute one or more sets of logic or one or more machineexecutable instruction sets loaded from the RAM 286 subsequent to theinitial application of power to the processor 282. The processor 282 mayalso include a system clock, a calendar, or similar time measurementdevices. One or more geolocation devices, for example a GlobalPositioning System (GPS) receiver and one or more position sensingdevices (e.g., one or more microelectromechanical systems or “MEMS”accelerometers, gyroscopes, etc.) that are not shown in FIG. 2 may becommunicably coupled to the processor 282 to provide additionalfunctionality such as geolocation data and three-dimensional positiondata to the processor 282.

The transceivers or radios 288 can include any device capable oftransmitting and receiving communications via electromagnetic energy.

Non-limiting examples of cellular communications transceivers or radios288 include a CDMA transceiver, a GSM transceiver, a 3G transceiver, a4G transceiver, an LTE transceiver, and any similar current or futuredeveloped computing device transceiver having at least one of a voicetelephony capability or a data exchange capability. In at least someinstances, the cellular transceivers or radios 288 can include more thanone interface. For example, in some instances, the cellular transceiversor radios 288 can include at least one dedicated, full- or half-duplex,voice call interface and at least one dedicated data interface. In otherinstances, the cellular transceivers or radios 288 can include at leastone integrated interface capable of contemporaneously accommodating bothfull- or half-duplex voice calls and data transfer.

Non-limiting examples of WiFi® transceivers or radios 288 includevarious chipsets available from Broadcom, including BCM43142, BCM4313,BCM94312MC, BCM4312, and chipsets available from Atmel, Marvell, orRedpine. Non-limiting examples of Bluetooth® transceivers or radios 288include various chipsets available from Nordic Semiconductor, TexasInstruments, Cambridge Silicon Radio, Broadcom, and EM Microelectronic.

As noted, nontransitory computer- or processor-readable medium caninclude non-volatile storage memory and in some embodiments may includea volatile memory as well. At least a portion of the memory is used tostore one or more processor executable instruction sets for execution bythe processor 282. In some embodiments, all or a portion of the memorymay be disposed within the processor 282, for example in the form of acache. In some embodiments, the memory may be supplemented with one ormore slots configured to accept the insertion of one or more removablememory devices such as a secure digital (SD) card, a compact flash (CF)card, a universal serial bus (USB) memory “stick,” or the like.

In at least some implementations, one or more sets of logic or machineexecutable instructions providing applications or “apps” executable bythe processor 282 may be stored in whole or in part in at least aportion of the memory 284, 286. In at least some instances, theapplications may be downloaded or otherwise acquired by the end user,for example using an online marketplace such as the Apple App Store,Amazon Marketplace, or Google Play marketplaces. In someimplementations, such applications may start up in response to selectionof a corresponding user selectable icon by the user or consumer. Theapplication can facilitate establishing a data link between thecomputing device 102 and the FPG system 108 via the transceivers orradios 288 and communication networks 110.

As discussed in more detail below, the application(s) may include logicor instructions to provide the end user with access to a number ofgraphical screens or windows with prompts, fields, and other userinterface structures that allow the user or consumer to obtain foodpreparation instructions or guidance via the FPG system 108. Such mayinclude, for example, logic or machine executable instructions forvarious screens or windows, examples of which are generally illustratedin FIGS. 4A-4I, and discussed below.

FIG. 3 shows a method 300 of operating a processor-based device toprovide food preparation instruction to a user in a food preparationguidance (FPG) system, according to one illustrated embodiment. FIGS.4A-4I show various exemplary screen prints or windows which may bedisplayed as part of executing the method 300 for an FPG system thatprovides instructions for cooking an egg in a temperature controlledwater bath (i.e., sous vide cooking process). Sous vide is a method ofcooking food in a water bath or in a temperature-controlled steamenvironment for longer than normal cooking times at an accuratelyregulated temperature much lower than normally used for conventionalcooking. In some instances, the food is sealed (e.g., watertight,airtight) in plastic bags. Sous vide cooking techniques typically employtemperatures around 55° C. to 80° C. for meats and higher forvegetables. The intention is to cook the item evenly, ensuring that theinside is properly cooked without overcooking the outside, and retainmoisture. FIGS. 4A-4I are discussed in the context of the method 300 toenhance understanding.

Notably, the approach described herein provides users with media-basedprompts (e.g., visual and/or audible prompts) depicting two or morechoices for ending preferences for a food product that allow the user toeasily select a desired ending preference for a cooked food product, andto receive precise cooking instructions for cooking the food product toachieve the selected desired ending preferences or characteristics. Suchending preferences or characteristics may relate to texture,consistency, doneness, crispness, and the like.

The method 300 starts at 302. For example, the method 300 may start inresponse to an opening of a specific application or selection of an icondisplayed on a display of a computing device. In response, theprocessor-based display may cause a display or presentation of a splashscreen or introduction screen, for instance, an introduction screen 400Aillustrated in FIG. 4A.

At 304, the processor-based device may provide a media-based prompt foran ending preference or characteristic for a food product to beselected, for instance, via a display of the computing device. Forexample, the processor-based device may display or cause to be displayedan egg white texture prompt screen 402, identical or similar to thatillustrated in FIG. 4B. The illustrated egg white texture prompt screen402 includes a slider bar 404 or set of scroll icons selection of whichcauses incremental stepped movement either forward through a set of atleast two graphical prompts 406 or backward through the set of at leasttwo graphical prompts. Other user interface elements may be employed,including those commonly associated with touchscreen interfaces allowingmulti-finger input, tapping, and swiping.

In the illustrated embodiment, the set of at least two graphical prompts406 include a plurality of videos (or animated images) each depicting adifferent texture of an egg white. For example, as the user scrolls fromleft to right using the slide bar 404, videos depicting egg whiteshaving different gradations of texture or consistency from very runny tovery firm are displayed on the display of the computing device. Eachvideo in the set of videos may be accompanied with textual description408 and/or an audio description. The audio description may be anarrative description and/or may include a sound which is made when thefood product is cut, sliced, cracked, or placed on a dish or pan. Insome embodiments, each video has a relatively short duration (e.g., 2seconds, 5 seconds, 10 seconds, etc.), and shows the food product (e.g.,an egg) during an action, such as being placed onto a plate or beingcut. Users watching one of the videos may observe the movement of thefood product (e.g., an egg) as it is placed on the plate or as the foodproduct is cut to help the user determine whether the texture orconsistency of the food product shown in a particular one of the videos,pictures or images is preferred.

In some implementations, the set of at least two graphical prompts 406includes a set of still images in addition to or instead of a set ofvideos. In some implementations, each video or image may also includeaudio which may allow the user to observe additional information about acharacteristic of the cooked food product (e.g., crispness, crunch,etc.). In some embodiments, a set of audio clips without visual promptsis provided.

As shown in FIG. 4C, the processor-based device may display or caused tobe displayed an egg yolk texture prompt screen 410, which includes a setof at least two graphical prompts 412 depicting a second characteristic,namely egg yolk texture. Similar to the egg white texture prompt screen402 discussed above, the egg yolk texture prompt screen 410 may alsoinclude a set of at least two graphical prompts 412 including videosand/or images that may be scrolled through using a slide bar 414 orother interface element. The graphical prompts 412 may allow the user tovisualize different textures of an egg yolk, spanning between very runnyand very firm.

In some implementations, the set of at least two graphical prompts 412provided to the user on the egg yolk texture prompt screen 410 isdependent on the ending preference selected by the user in the egg whitetexture prompt screen 402 (FIG. 4B). For example, if a user selects a“very runny” egg white texture, only egg yolk textures or consistenciesthat are relatively runny may be presented as options to the user. Thatis, only a subset of the possible egg yolk textures or consistencies maybe presented to the user dependent on the user's selection of an eggwhite texture. This is because it may not be desirable or possible tocook an egg with a very runny white portion and a very firm yolkportion, or vice versa.

As a non-limiting example, a set of ten videos (or images) may beavailable that depict an egg white at different gradations from veryrunny (video 1) to very firm (video 10). Similarly, a set of ten videos(or images) may available that depict an egg yolk at differentgradations from very runny (video 1) to very firm (video 10). If a userselects video 1 (very runny) for the egg white texture, only videos 1 to5 (very runny to medium) for the egg yolk may be available to select bythe user, for example. As another example, if a user selects video 5(medium) for the egg white texture, only videos 3 to 7 for the egg yolkmay be available to select by the user. It should be appreciated thatthese examples are provided for explanatory purposes and should not beviewed as limiting.

At 306, the processor-based device receives a selection indicative of anending preference for the food product. For example, the processor-baseddevice may detect an input or selection of the slide bar 404 (FIG. 4B)of the egg white texture prompt screen 402 and an input or selection ofthe slide bar 414 (FIG. 4C) of the egg yolk texture prompt screen 410via a touchscreen display.

At 308, the processor-based device determines one or more general foodpreparation parameters based at least in part on the received selectionindicative of an ending preference. For example, the processor-baseddevice may perform one or more simulations utilizing the selected endingpreferences as inputs to determine a cooking time and a cookingtemperature to cook the food product to achieve the selected endingpreferences (e.g., texture, consistency, doneness). The processor-baseddevice may determine one or more general food preparation parametersusing any suitable methods, such as one or more simulations, modeling,one or more lookup tables, one more analytical or numerically solvableequations, or the like.

At 310, the processor-based device displays or causes to be displayedthe determined one or more food preparation parameters on the display ofthe communications device. As an illustration, the processor-baseddevice may be a server, such as the server 108A of FIG. 1, that sendsthe determined food preparation parameters to a communications deviceover a data network.

For example, the processor-based device may display or cause to bedisplayed a cooking instructions results screen 416 identical or similarto that illustrated in FIG. 4D. The cooking instructions results screen416 includes a cooking temperature 418, a cooking time 420 for acook-serve process, and a cooking time 422 for a cook-chill process.Cook-serve (or cook-hold) sous vide cooking may include the acts ofpreparing for packaging, vacuum packaging, heating or pasteurizing,finishing, and serving. Cook-chill (or cook-freeze) sous vide cookingmay include the acts of preparing for packaging, vacuum packaging,pasteurizing, rapid chilling (e.g., in an ice bath), refrigerating orfreezing, reheating, finishing, and serving. In the illustrated example,the cooking temperature 418 is specified as 80 degrees Celsius, thecook-chill time 422 is five minutes and 10 seconds, and the cook-servetime 420 is six minutes.

At 312, the processor-based device may provide one or more prompts foradditional data, referred to herein as starting conditions, to providemore accurate output food preparation parameters. Non-limiting examplesof starting conditions include a physical characteristic of the foodproduct (e.g., size, weight, shape, type), an environmental condition(e.g., starting temperature, altitude, geographic location), or a foodpreparation condition (e.g., type of cooking method, whether a waterbath is stirred or unstirred). These parameters may be employed to, forexample, refine the previously generated cooking instructions.Alternatively, these parameters may be employed in initially generatingthe cooking instructions.

FIGS. 4E-4G illustrate example prompt screens for starting conditionsfor cooking an egg using the sous vide cooking process. Specifically,FIG. 4E illustrates an egg size prompt screen 424 that includesselection icons 426 that allow the user to select whether the egg to becooked is small, medium, or large sized. For users that wish to havegreater precision, the egg size prompt screen 424 also provides a textbox 428 that allows the user to input the circumference of the egg incentimeters.

FIG. 4F illustrate an egg temperature prompt screen 430 that includesselection icons 432 that allow the user to select whether the egg isrefrigerated or at room temperature. The user may also input the exactstarting temperature of the egg into a text box 434 on the eggtemperature prompt screen 430 if more precision is desired.

FIG. 4G illustrates a water bath type prompt screen 436 that includesselection icons 438 that allow the user to select whether the water bathis stirred or unstirred.

At 314, the processor-based device determines more accurate output foodpreparation parameters based on the additional starting conditionsprovided by the user. In the illustrated example, the processor-baseddevice may utilize the size of the egg, the starting temperature of theegg, and whether the water bath is stirred or unstirred as inputs into asimulation or model to predict a cooking temperature and cooking timethat will provide a cooked egg with the user's selected endingpreferences (e.g., egg yolk texture or consistency, egg white texture orconsistency).

At 316, the processor-based device displays or causes to be displayedthe determined more accurate output food preparation parameters on thedisplay of the communications device, as discussed above. The user maythen utilize the provided output food preparation parameters to cook thefood product according to the user's selected ending preferences.Optionally, signals may be sent to one or more appliances eitherdirectly by a server or via a user operated device, based on one or moreof the cooking instructions. The signals may control one or moreoperational parameters of the appliance (e.g., temperature, time, speed,pressure).

At 318, the processor-based device ends the method 300. The method 300terminates at 318 until called again. Alternatively, the method 300 mayrepeat, for example, with control returning to 302. Alternatively, themethod 300 may run concurrently with other methods or processes, forexample, as one of multiple threads on a multi-threaded processorsystem.

FIG. 4H illustrates a settings screen 440 for an application associatedwith an FPG system, such as the FPG system 108 of FIG. 1. In thisembodiment, the settings screen 440 includes selection icons 442 thatallow the user to select between two temperature scales, Fahrenheit andCelsius. The setting screen 440 also includes a list 444 of frequentlyasked questions (FAQ) and answers that users may read to learn moreabout the application or to learn more about one or more cookingprocesses. The settings screen 440 may include more or less settingsthat allow the user to configure the application according to the user'spreferences.

FIG. 4I illustrates a communications screen 446 for an applicationassociated with and FPG system, such as the FPG system 108 of FIG. 1. Inthis embodiment, the communications screen 446 includes a selectable“share” icon 448 that allows the user to share the cooking instructionsresults with others, for example, in one of the user's social networks.The communications screen 446 may include various features to facilitatecommunication using a numerous formats, such as emails, text messages,audio messages, digital posts to social media sites, or the like.

In some implementations, the FPG system may utilize feedback to a prioriadjust one or more parameters (e.g., food preparation parameters,prompts, recommendations) for an individual user, group, friends of oneor more individual users, geographic locale, or all users. For example,in some implementations the FPG systems gathers ratings from users, andthe ratings may be used to adjust one or more parameters orrecommendations for one or more users. As another example, the FPGsystem may gather information manually or automatically from users orfrom third party entities (e.g., social networks, retail web sites,etc.) that may be used to adjust one or more parameters,recommendations, or other features of the system for one or more users.

The foregoing detailed description has set forth various embodiments ofthe devices and/or processes via the use of block diagrams, schematics,and examples. Insofar as such block diagrams, schematics, and examplescontain one or more functions and/or operations, it will be understoodby those skilled in the art that each function and/or operation withinsuch block diagrams, flowcharts, or examples can be implemented,individually and/or collectively, by a wide range of hardware, software,firmware, or virtually any combination thereof. In one embodiment, thepresent subject matter may be implemented via Application SpecificIntegrated Circuits (ASICs). However, those skilled in the art willrecognize that the embodiments disclosed herein, in whole or in part,can be equivalently implemented in standard integrated circuits, as oneor more computer programs running on one or more computers (e.g., as oneor more programs running on one or more computer systems), as one ormore programs running on one or more controllers (e.g.,microcontrollers) as one or more programs running on one or moreprocessors (e.g., microprocessors), as firmware, or as virtually anycombination thereof, and that designing the circuitry and/or writing thecode for the software and or firmware would be well within the skill ofone of ordinary skill in the art in light of this disclosure.

Those of skill in the art will recognize that many of the methods oralgorithms set out herein may employ additional acts, may omit someacts, and/or may execute acts in a different order than specified.

In addition, those skilled in the art will appreciate that themechanisms taught herein are capable of being distributed as a programproduct in a variety of forms, and that an illustrative embodimentapplies equally regardless of the particular type of nontransitorysignal bearing media used to actually carry out the distribution.Examples of nontransitory signal bearing media include, but are notlimited to, the following: recordable type media such as floppy disks,hard disk drives, CD ROMs, digital tape, and computer memory.

The various embodiments described above can be combined to providefurther embodiments. Aspects of the embodiments can be modified, ifnecessary, to employ systems, circuits and concepts of the variouspatents, applications and publications to provide yet furtherembodiments.

These and other changes can be made to the embodiments in light of theabove-detailed description. In general, in the following claims, theterms used should not be construed to limit the claims to the specificembodiments disclosed in the specification and the claims, but should beconstrued to include all possible embodiments along with the full scopeof equivalents to which such claims are entitled. Accordingly, theclaims are not limited by the disclosure.

The invention claimed is:
 1. A method of operation in a processor-basedfood preparation guidance system, the method comprising: receiving, viaa communications device, a request for preparation guidance for a foodproduct; in response to the received request, causing an image or videoin a first series of images or videos to be displayed by thecommunications device, wherein each image or video in the first seriesof images or videos depicts the food product after cooking the foodproduct, wherein each image or video of the first series of images orvideos depicts a different gradation of at least one firstcharacteristic of the food product; receiving, via the communicationsdevice, a selection of one of the gradations of the at least one firstcharacteristic of the food product; in response to receiving theselection of one of the gradations of the at least one firstcharacteristic of the food product, causing an image or video of asubset of a second series of images or videos to be displayed by thecommunications device, wherein the subset of the second series of imagesor videos is determined from the second series of images or videos usingthe selection of one of the gradations of the at least one firstcharacteristic of the food product such that the subset shows images orvideos where an outcome of cooking the food product is possible ordesirable that are compatible with the first characteristic of the foodproduct, wherein the subset includes a plurality of images or videos;wherein each image or video in the second series of images or videosdepicts a different gradation of at least one second characteristic ofthe food product; receiving, via the communications device, a selectionof one of the gradations of the at least one second characteristic ofthe food product; determining at least one food preparation parameterfor the food product based at least in part on the received selectionsof one of the gradations of the at least one first characteristic andone of the gradations of the at least one second characteristic of thefood product; and sending the at least one food preparation parameter toa cooking device, wherein the cooking device is configured toautomatically cook the food product based at least in part on the atleast one food preparation parameter.
 2. The method of claim 1, furthercomprising: causing the at least one food preparation parameter to bedisplayed by the communications device.
 3. The method of claim 2 whereinreceiving a selection of one of the gradations of the at least one firstcharacteristic of the food product comprises receiving, via acommunications device, a selection of one of the gradations by aprocessor-based food preparation guidance system over a data network,and determining at least one food preparation parameter comprisesdetermining at least one food preparation parameter by the foodpreparation guidance system, and wherein causing the at least one foodpreparation parameter to be displayed by the communications devicecomprises sending, by the food preparation guidance system, datacomprising the at least one food preparation parameter to thecommunications device over the data network.
 4. The method of claim 2wherein each image or video in the first series of images or videosdepicts different textures, consistencies, or doneness for the foodproduct after cooking the food product.
 5. The method of claim 1 whereinreceiving a selection of one of the gradations of the at least one firstcharacteristic of the food product comprises receiving, via acommunications device, a selection of one of the gradations by aprocessor-based food preparation guidance system over a data network,and determining at least one food preparation parameter comprisesdetermining at least one food preparation parameter by the foodpreparation guidance system.
 6. The method of claim 1 whereindetermining at least one food preparation parameter for the food productcomprises determining at least one of a cooking temperature or a cookingtime for the food product.
 7. The method of claim 1 wherein: receiving arequest for preparation guidance for a food product comprises receivinga request for preparation guidance for an egg, the egg having a whiteportion and a yolk portion, wherein each of the images or videos in thefirst series of images or videos depicts a respective different texture,consistency, or doneness of one of the white portion and the yolkportion of a cooked egg, wherein receiving a selection of one of thegradations of the at least one first characteristic of the food productcomprises receiving a selection of one of the images or videos in thefirst series of images or videos; wherein each of the images or videosin the second series of images or videos depicts a different texture ofthe other of the white portion and the yolk portion; and whereinreceiving a selection of one of the gradations of the at least onesecond characteristic of the food product comprises receiving aselection of one of the images or videos in the second series of imagesor videos; and wherein determining at least one food preparationparameter for the food product comprises determining at least one foodpreparation parameter for the egg based at least in part on the receivedselection of one of the images or videos in the first series of imagesor videos and based at least in part on the received selection of one ofthe images or videos in the second series of images or videos.
 8. Themethod of claim 7 wherein determining at least one food preparationparameter comprises determining at least one of a cooking time or acooking temperature for the egg.
 9. The method of claim 1, furthercomprising: subsequent to determining at least one food preparationparameter for the food product, causing at least one supplemental promptto be displayed by the communications device; receiving, via thecommunications device, a response to the at least one supplementalprompt; and determining at least one additional food preparationparameter for the food product based at least in part on the receivedresponse to the supplemental prompt.
 10. The method of claim 9 whereincausing at least one supplemental prompt to be displayed by thecommunications device comprises causing at least one supplemental promptto be displayed by the communications device, the at least onesupplemental prompt relating to at least one of a physicalcharacteristic of the food product, an environmental condition, or afood preparation condition.
 11. The method of claim 9 wherein causing atleast one supplemental prompt to be displayed by the communicationsdevice comprises causing at least one supplemental prompt to bedisplayed by the communications device, the at least one supplementalprompt relating to at least one of a size of the food product, a shapeof the food product, a class of the food product, a temperature of thefood product, an altitude, a geographic location, or a cooking method.12. The method of claim 1 wherein determining at least one foodpreparation parameter for the food product comprises determining a timeand a duration for cooking the food product in a water bath.
 13. Aprocessor-based food preparation guidance system, comprising: at leastone processor; and at least one nontransitory processor-readable mediumstoring processor-executable instructions that, when executed by the atleast one processor, cause the at least one processor to: receive arequest for preparation guidance for a food product; in response to thereceived request, cause an image or video of a first series of imagesand videos to be displayed by a display of a communications device,wherein each image or video in the first series of images or videosdepicts the food product after cooking the food product, wherein eachimage or video in the first series of images or videos depicts adifferent gradation of at least one first characteristic of the foodproduct; receive a selection of one of the gradations of the at leastone first characteristic of the food product; in response to receivingthe selection of one of the gradations of the at least one firstcharacteristic of the food product, cause an image or video of a subsetof a second series of images or videos to be displayed by thecommunications device, wherein the subset of the second series of imagesor videos is determined from the second series of images or videos usingthe selection of one of the gradations of the at least one firstcharacteristic of the food product such that the subset shows images orvideos where an outcome of cooking the food product is possible ordesirable that are compatible with the first characteristic of the foodproduct, wherein the subset includes a plurality of images or videos;wherein each image or video in the second series of images or videosdepicts a different gradation of at least one second characteristic ofthe food product; receive, via the communications device, a selection ofone of the gradations of the at least one second characteristic of thefood product; determine at least one food preparation parameter for thefood product based at least in part on the received selection of one ofthe gradations of the at least one first characteristic and one of thegradations of the at least one second characteristic of the foodproduct; and send the at least one food preparation parameter to acooking device, wherein the cooking device is configured to receive theat least one food preparation parameter and automatically cook the foodproduct based at least in part on the at least one food preparationparameter.
 14. The processor-based food preparation guidance system ofclaim 13 wherein the at least one nontransitory processor-readablemedium further stores processor-executable instructions that, whenexecuted by the at least one processor, cause the at least one processorto: cause the at least one food preparation parameter to be displayed bythe display of the communications device.
 15. The processor-based foodpreparation guidance system of claim 14 wherein the at least onenontransitory processor-readable medium further storesprocessor-executable instructions that, when executed by the at leastone processor, cause the at least one processor to: receive, via thecommunications device, a selection of one of the gradations over a datanetwork; and send data comprising the at least one food preparationparameter to the communications device over the data network.
 16. Theprocessor-based food preparation guidance system of claim 14 whereineach image or video in the first series of images or videos depictsrespective different textures, consistencies, or doneness for the foodproduct.
 17. The processor-based food preparation guidance system ofclaim 13 wherein the at least one nontransitory processor-readablemedium further stores processor-executable instructions that, whenexecuted by the at least one processor, cause the at least one processorto: receive a selection of one of the gradations from the communicationsdevice over a data network.
 18. The processor-based food preparationguidance system of claim 13 wherein the at least one nontransitoryprocessor-readable medium further stores processor-executableinstructions that, when executed by the at least one processor, causethe at least one processor to: cause at least one of a first set ofvideos to be displayed by the communications device.
 19. Theprocessor-based food preparation guidance system of claim 13 wherein theat least one nontransitory processor-readable medium further storesprocessor-executable instructions that, when executed by the at leastone processor, cause the at least one processor to: determine at leastone of a cooking temperature or a cooking time for the food product. 20.The processor-based food preparation guidance system of claim 13 whereinthe at least one nontransitory processor-readable medium further storesprocessor-executable instructions that, when executed by the at leastone processor, cause the at least one processor to: receive a requestfor preparation guidance for an egg, the egg having a white portion anda yolk portion, wherein each of the images or videos in the first seriesof images or videos depicts a respective different texture, consistency,or doneness of one of the white portion and the yolk portion, whereineach of the images or videos in the second series of images or videosdepicts a respective different texture, consistency, or doneness of theother of the white portion and the yolk portion; and determine at leastone food preparation parameter for the egg based at least in part on areceived selection of one of the images or videos in the first series ofimages or videos and based at least in part on a received selection ofone of the images or videos in the second series of images or videos.21. The processor-based food preparation guidance system of claim 20wherein the at least one nontransitory processor-readable medium furtherstores processor-executable instructions that, when executed by the atleast one processor, cause the at least one processor to: determine atleast one of a cooking time or a cooking temperature for the egg. 22.The processor-based food preparation guidance system of claim 20 whereinthe at least one nontransitory processor-readable medium further storesprocessor-executable instructions that, when executed by the at leastone processor, cause the at least one processor to: cause at least oneof a second set of videos to be displayed by the display of thecommunications device based at least in part on a received selection ofone of the videos in a first set of videos.
 23. The processor-based foodpreparation guidance system of claim 13 wherein the at least onenontransitory processor-readable medium further storesprocessor-executable instructions that, when executed by the at leastone processor, cause the at least one processor to: cause at least onesupplemental prompt to be displayed by the display of the communicationsdevice; receive a response to the at least one supplemental prompt; anddetermine at least one additional food preparation parameter for thefood product based at least in part on the received response to thesupplemental prompt.
 24. The processor-based food preparation guidancesystem of claim 23 wherein the at least one supplemental prompt relatesto at least one of a physical characteristic of the food product, anenvironmental condition, or a food preparation condition.
 25. Theprocessor-based food preparation guidance system of claim 23 wherein theat least one supplemental prompt relates to at least one of a size ofthe food product, a shape of the food product, a class of the foodproduct, a temperature of the food product, an altitude, a geographiclocation, or a cooking method.
 26. The processor-based food preparationguidance system of claim 13 wherein the at least one nontransitoryprocessor-readable medium further stores processor-executableinstructions that, when executed by the at least one processor, causethe at least one processor to: determine a time and a duration forcooking the food product in a water bath.